Related recipes: Beans and Grains, Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Greens, Herbs, Mediterranean, Olives, Salads, Soups/Salads, Soy-Free, Tomatoes, Vegetarian, Wheat-Free
This nutritious combination will satisfy without weighing you down. Rosemary, a Mediterranean native whose Latin name means “dew of the sea,” is perfect to unite the flavors of this robust salad.
Preparation facts
Cooking Time: 40 minutes
Prep Time: 20 minutes
Total Time: 1 hr
Yield: 6 servings
Ingredients
2 cups (365g) dried white northern beans, soaked in water overnight (or 2 cans organic white beans)
2 cloves garlic
1 3-inch (8cm) stem of rosemary (leaves removed), or 3/4 tsp dried (1g)
1 Tbs (15mL) red wine vinegar
3 Tbs (45mL) sherry vinegar
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) ground black pepper
1/3 cup (80mL) olive oil
1 bunch arugula, washed, stems removed, and chopped fine
3–4 Roma tomatoes, finely diced
1/4 cup (170g) chopped kalamata olives
Directions
Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 tsp (3g) each of salt and garlic powder or a spoonful of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked, organic canned beans.
In a blender or food processor, add the garlic, rosemary, vinegars, salt, and pepper. Blend while slowly adding the olive oil.
Add the beans, arugula, tomatoes and olives to a large salad bowl. Pour desired amount of the dressing over and mix and combine. Serve at room temperature.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
